Vegan greens, om nom nom

Classic Southern braised collards are simmered with smoked pork for a rich and meaty flavor. This vegan version re-creates all of the dish's most important qualities—a deep, rich, and savory pot likker (broth); meaty bits (in this case, mushrooms) studded throughout; and enough fat to give the collards an unctuous richness well beyond any normal pot of boiled greens. Don't discard those braising juices, either—sip, slurp, or sop them up.
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